1 hr 35 minutes OR LESS

Marukan Salmon with Pickled Mustard Seeds

This salmon is bursting with flavor and perfect for those family dinners!

1 hr 35 minutes
4 Servings
1 Cup
Water
1/2 Cup
Sugar
1 Tbsp
Dry Mustard Powder
1/2 Cup
Yellow and Brown Mustard Seeds
4
Salmon Fillets
1 Bunch
Asparagus
6
Cherry Tomatoes, halved
2 Tbsp
Olive Oil
For Garnish
Thyme
To Taste
Salt & Pepper

INSTRUCTIONS

For Pickled Mustard Seeds: Prepare in advance

In a saucepan, bring the Marukan Genuine Brewed Rice Vinegar (or Marukan Organic Rice Vinegar), water, sugar and dry mustard powder to a boil. Then add the mustard seeds and simmer for 5 minutes, until the seeds bloom (or roughly double in size). Remove from heat and let cool. Store the seeds in the liquid in the refrigerator for at least an hour. These pickled mustard seeds can be stored for up to two weeks in the refrigerator.

 

For Salmon:

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place the salmon fillets on the foil along with the asparagus. Season with salt and pepper and add the pickled mustard seeds on top. Bake for 15-20 minutes. When salmon is done cooking, add the sliced cherry tomatoes for some extra flavor. Finally, garnish with thyme and season with salt and pepper, enjoy!

FOLLOW MARUKAN ON SOCIAL MEDIA FOR MORE RECIPES AND INSPIRATION!

BE THE FIRST TO REVIEW THIS RECIPE!

WRITE A REVIEW:

*

STAY IN THE KNOW

Sign up for our Marukan newsletter for exclusive offers,
promotions and product information.